- Source: San Antonio Express-News - adapted recipe from The Olive Garden
1 pound rigatoni (large size)
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
2 ounces thinly sliced pepperoni, divided use
1/2 cup garlic cloves
1 teaspoon olive oil
Herbed vinaigrette dressing (homemade or store bought)
1 large tomato, chopped
1/2 cup Kalamata olives, cut in half
1/2 cup sun-dried tomatoes, sliced
1 tablespoon capers, rinsed
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
Black pepper, to taste
1/4 cup fresh basil leaves, cut in strips
1/4 cup pistachios, roughly chopped
Parmesan cheese shavings, for garnish
Boil pasta according to package directions. Rinse with cold water, drain and refrigerate.
Roast peppers on grill or broil in oven. When skin is charred, wrap peppers in plastic wrap or paper sack until cool enough to handle. Remove charred skin with paring knife; seed and wash peppers. Cut peppers into julienne strips.
Cut half of the pepperoni slices into strips.
450 degree F oven for 5-10 minutes. Cool.
In a large mixing bowl combine vinaigrette, chopped tomato, rigatoni, peppers, garlic cloves, strips of pepperoni, olives, sun-dried tomatoes, capers, rosemary, salt and pepper.
Refrigerate 2 hours or overnight.
Place pasta salad in large serving bowl and add freshly cut basil and pistachio nuts and toss gently.
Garnish top with the other half of the sliced pepperoni, a sprig of fresh basil and shaved Parmesan cheese.
Makes 6-8 servings.